Gin-cured trout with citrus dressing
During his time in Switzerland, chef Josh Eggleton visited Turicum, Zurich's first gin distillery. He's paired this gin with lake trout – a fish that swims freely in the pristine waters of Lake Zurich – to create a cured fish dish to remember.
Ingredients
Gin-cured trout
- 500g of trout , thick end of the fillet, pin-boned and skinned
- 200ml of gin , Josh used Turicum gin
- 1 lemon , zest only
- 1 orange , zest only
- 60g of sea salt
- 40g of caster sugar
Citrus dressing
- 1 lemon , juice only
- 1 lime , juice only
- vegetable oil
- extra virgin rapeseed oil
- 1 tsp runny honey
- salt
To serve
- 1 orange , skinned and segmented
- 1 handful of rock samphire
- 4 radishes , finely sliced
- 5 tsp fish roe
- 1/2 gherkin, finely sliced
- edible flowers , and herbs to garnish
Equipment
- Food processor or blender
- Blowtorch
Method
3
Layer the bottom of a container large enough to fit the fish in with half of the salt cure. Then lay the fillet on top, cover with the remaining salt cure and place in the fridge for 2 hours and 30 minutes, without covering it
4
Meanwhile, make a citrus dressing. Pour the lemon and lime juice into a large clean jam jar – this is 1 part of the dressing. Then add 2 parts vegetable oil to the citrus juice, 1 part extra virgin rapeseed oil, 1 part water, the honey and a pinch of salt. Screw the lid on, shake vigorously and test the balance – add more oil if it's too sour or more citrus juice if it's too oily. You can also add more honey and salt to taste, if desired. Set aside. (You will have more dressing than you’ll require for this recipe but it will keep well in the fridge and work with any salad)
- 1 lime , juice only
- 1 lemon , juice only
- salt
- vegetable oil
- extra virgin rapeseed oil
- 1 tsp runny honey
5
Take the trout out of the container, rinse under cold water, pat dry and place on a clean chopping board. Slice the fish into 2.5–3mm slices
6
Char the orange segments with a blowtorch until caramelised
- 1 orange , skinned and segmented
7
Place the sliced trout in the centre of each plate, brush again with the remaining gin and garnish with the orange segments, rock samphire, radish, herring roe, dill pickled gherkin and herb or flower garnish
- 100ml of gin
8
Finally, spoon a few teaspoons of the citrus dressing over the trout and serve
- edible flowers , and herbs to garnish
- 1 handful of rock samphire
- 4 radishes , finely sliced
- 5 tsp fish roe
- 1/2 gherkin, finely sliced
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Gin-cured trout with citrus dressing
